Garlic Crusted Eggplant with Polenta

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POLENTA AND EGGPLANT 1
Garlic Crusted Eggplant with Miso Mascarpone Polenta is an eggplant polenta recipe that will thrill your tastebuds.
Polenta is a classic partner to roasted eggplant. This recipe is not your usual recipe. I have taken it to a new level of flavor. Garlic confit is a driver of flavor, umami, and creaminess. The eggplant is coated with garlic confit and topped with an aromatic Thai basil breadcrumb topping. 
A simple bowl of polenta with a spoonful of vegan mascarpone cheese in the middle turned out to be a moment that changed me on so many levels. A simple dish at Zuni Cafe has been on my mind for more than a decade. 
I have made this dish so many times I can’t keep track, however, I have never made a vegan version that hit the same as that night at Zuni Cafe, until now.
It comes down to adding the vegan miso mascarpone cheese to this recipe. The creamy puree is flavored with aged red miso and a dash of sweetness for the maple syrup. It’s this step that has recreated that creamy, smooth, rich creamy polenta. 
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WHAT YOU NEED…

  • Polenta is at the heart of this dish, the corn meal transforms into a creamy, smooth texture full of corn flavor that is a little sweet. 
  • Garlic Confit is like a superhero that can do it all and make everything taste better. We have made this together many times. I declare that every refrigerator should always have it on hand just like any other condiment. 
  • Thai Basil is so full of sweetness and spice. I love the anise aroma that the basil gives off. Thai basil adds that little twist of a surprise to the dish, a freshness to a dish that is very hearty and rich.
  • Red Miso brings an aged, fermented maturity to the vegan mascarpone. The umami saltiness is perfect for creating a bold and balanced bite. 
  • Globe Eggplant is the perfect size to create a large and dramatic effect. The finished eggplant creates anticipation. Everyone at the inner table will be on the edge of their seat waiting for their portion. The eggplant is creamy, rich, and melty.

How To Make Miso Mascarpone

BLENDING CAESAR DRESSING_
Making miso mascarpone is simple. We recommend a high-speed blender for optimal creaminess.
miso mascarpone with nutritional yeast ready to be mixed
Add the nutritional yeast after blending.
miso mascarpone FINISHED
Miso mascarpone.

How to Make Creamy Polenta

COOKING POLENTA_
Cook the polenta.
COOKING POLENTA WITH VEGAN MISO MASCARPONE_
Add miso mascarpone to give it a deep creamy richness.

How to Make Balsamic Roasted Eggplant

eggplant with balsamic glaze
CUTTING EGGPLANT_
Cut and score the globe eggplant.
BALSAMIC GLAZING EGGPLANT_
Slather the balsamic glaze onto the eggplant and bake for 8 minutes.
roasted eggplant with garlic confit
Remove from the oven and add the mashed garlic confit.
roasted eggplant with garlic confit and a bowl of Thai basil bread crumbs
Cook the eggplant for another 5 minutes.
roasted eggplant with garlic confit, Thai Basil bread crumbs
Add the panko Thai basil breadcrumbs and bake under the broiler until golden brown on top.
roasted eggplant with garlic confit, toasted Thai Basil bread crumbs
Balsamic Roasted Eggplant Crusted with Garlic Confit and Thai Basil Breadcrumbs.

Chefs Tips

  • The one thing that a lot of people do is rush the polenta. Polenta is at its best when cooked slowly, allowing the cornmeal to hydrate and become creamy. Think about risotto, it takes time to cook and becomes creamy and rich. Polenta needs the same level of attention and care when cooking. So don’t rush it.

Alternative Dish Ideas

Both of these recipes are so good and versatile, they are stand-alone recipes that could be paired with other ingredients to create a brand-new dish.
The eggplant could be a side dish that is paired with pasta. I’m thinking it is served on the side and you cut a portion and place it on a plate with spaghetti mushroom Bolognese. What a dramatic presentation. 
Creamy polenta could be used in so many ways. One of the first ways to come to mind is roasted Brussels sprouts with garlic, ginger, and maple syrup during the holidays. Of course, a whole roster of butternut squash is needed to round out the dish, rubbed with five spices and basted with extra virgin olive oil and a splash of rice wine vinegar.

Substitutions and Swaps

Cornmeal can be used in place of polenta, the texture of cornmeal is finer than polenta. Cornmeal will cook faster and you will need to adjust your liquids.
Basil can be used in place of Thai Basil, it will not have a negative impact on the dish at all. 
Yellow miso works just as well as red, the flavors are not as bold or mature, but yellow miso still brings umami and fermented salty notes to the vegan miso mascarpone.
Globe Eggplant can be swapped with any other type of eggplant you have on hand. Just make sure to adjust the cooking time for different thicknesses.
VEGAN MASCARPONE POLENTA AND GARLIC CRUSTED ROASTED EGGPLANT

Garlic Crusted Eggplant with Mascarpone Polenta

Course: Dinner
Cuisine: American
Keyword: Eggplant, Polenta
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 People
Calories: 642kcal
Author: Those Vegan Chefs
Polenta is a classic partner to roasted eggplant. This eggplant recipe is not your normal recipe. I have taken it to a new level of flavor. Garlic confit is a driver of flavor, umami, and creaminess. The eggplant is coated with garlic confit and topped with an aromatic Thai Basil breadcrumb topping. 
Print Recipe

Ingredients

Miso mascarpone

Creamy Polenta

Balsamic Roasted Eggplant

Thai Basil Panko Bread Crumbs Topping

Garnish

  • ¼ cup scallions thinly sliced on the bias, soaking in cold water.
  • ¼ cup Thai basil chiffonade cut

Instructions

How to Make Miso Mascarpone

  • Boil the cashews for 2 minutes, and allow the cashews to soak for 10 minutes. Drain and rinse the cashews.
  • Using a high-speed blender, puree the tofu, cashews, water, kosher salt, rice wine vinegar, red miso, and maple syrup. Puree until very smooth, slowly add the garlic confit oil while the blender is pureeing on medium speed.
  • Pour the miso mascarpone into a bowl, fold the nutritional yeast and adjust the salt level.
  • Place in the refrigerator to cool and set.

How to make Creamy Polenta

  • Bring the vegetable stock to a boil, slowly whisk the polenta into the stock, and reduce the heat to low. Continue to stir every 5 minutes. Cover while not stirring. Cooking for 15 minutes.
  • Once the polenta has started to thicken, add the plant milk, and continue to cook for another 30 minutes. Make sure to stir and scrape the bottom of the pot.
  • To finish add the miso mascarpone into the polenta. Keep warm until time to plate.

How to make Balsamic Roasted Eggplant

  • Preheat the oven to 425 degrees
  • Cut the eggplant in half length-wise. Score the eggplant about 1/4inch in-depth cutting a diamond shape.
  • Combine the Dijon mustard, rice wine vinegar, balsamic vinegar, and extra virgin olive oil, and whisk to combine and emulsify.
  • Season the eggplant with a sprinkling of kosher salt. Brush the balsamic glaze generously over the scored eggplant. Place on a baking sheet lined with parchment paper.
  • Bake for 8 minutes.
  • Slather the garlic confit over the eggplant. Cook for another 5 minutes. Set aside.

How to make Thai Basil Bread Crumb Topping

  • Combine the panko bread crumbs with Thai basil, extra virgin olive oil, and salt. Mix to evenly coat the panko bread crabs with olive oil. Set aside.

How to Finish the Eggplant

  • Preheat the broiler.
  • Spread a thick layer of the Thai Basil Bread Crumb onto the eggplant.
  • Place the eggplant under the broiler, cooking until crispy and golden brown.
  • Place 5 small spoonfuls of the Miso Marscapone around the plate.
  • Pour a generous spoonful of the creamy polenta into the middle of the plate.
  • Place the eggplant on top of the polenta.
  • Garnish the eggplant with the sliced scallions in the Thai basil.

Notes

Nutritional values are an estimtate.

Nutrition

Calories: 642kcal | Carbohydrates: 90g | Protein: 18g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Sodium: 2074mg | Potassium: 1079mg | Fiber: 11g | Sugar: 20g | Vitamin A: 805IU | Vitamin C: 17mg | Calcium: 197mg | Iron: 5mg

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